Who inspired your love for cooking? My father, Jimmy Lee Hood of Wylam, who years ago was a chef.

Best advice you were ever given: My father advised me to do the best that I can in whatever I do .

Your first cooking memory: Making spaghetti with my father when I was 15.

Restaurant-related thing you are proudest of: That we have so many customers who keep coming back. Also, working with the employees here at Meat & Three; we are just like family.

Favorite food to prepare: Meats and vegetables.

Favorite food to eat: Greens and cabbage.

Favorite restaurant other than where you work: l love the chicken at Church's.

Chef you most admire: Clayton Sherrod.

Favorite spice: Seasoned salt.

Favorite herb: Basil.

Do you cook at home? Yes, every day; I have for years.

Kitchen gadget you could not work without: I gotta have my mixing bowl.

Most disappointing kitchen gadget: A potato peeler; you always cut yourself with those.

Strangest occurrence in your restaurant's dining room: There once was a man who was having a heart attack or stroke but he wouldn't stop eating. Even when the paramedics arrived he just kept on chewing.

Advice for someone outfitting a kitchen: Make sure you have sharp knives. And make sure that whatever you do, you are clean and professional.

Worst mistake most cooks make: They don't cook enough and run out of food.

Advice for pulling off a last-minute meal: Serve macaroni and cheese, mashed potatoes and either hamburger steak or liver.

Your best cooking tip: When getting ready to cook, be sure to have all your seasonings in one place; a clean cook is a good cook.